Cold Noodles With Steak and Tomatoes

By Cybelle Tondu

Updated August 3, 2026

  • Ryan Liebe for The New York Times. Food Stylist: Anna Billingskog.
Media 1 of 1
Ready In
20 min
Rating
5(103)
Comments
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A puckery and savory dressing of fish sauce, lime and marinated tomatoes make this steak and noodle salad a refreshing yet hearty meal for sweltering days. Tender slices of stir-fried skirt steak remain delicious even at room temperature, thanks to their even fat marbling and flavorful marinade. Minimize prep time over a steamy stove by slicing the meat thinly so that it cooks fast. A shower of onion and cilantro adds freshness and texture, but almost any herbs you can find will be right at home atop this dish.

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Ingredients

Yield:4 servings

  • 2 quarts water

  • 8 ounces thin, flat rice noodles (such as pad Thai-style)

  • 8 ounces skirt steak, sliced against the grain about ¼-inch thick

  • ¼ cup plus 1 tablespoon fish sauce, divided

  • 1 tablespoon toasted sesame oil

  • 1 garlic clove, finely grated

  • Black pepper

  • ¼ cup lime juice (from 1 to 2 limes)

  • 1 tablespoon honey

  • 4 medium cocktail or small plum tomatoes (about 8 ounces), cut into wedges

  • ¼ medium red or white onion, thinly sliced

  • Small handful cilantro leaves, chopped

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

56 grams carbs; 37 milligrams cholesterol; 394 calories; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 2 grams fiber; 1930 milligrams sodium; 17 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring 2 quarts of water to a boil in a medium pot. Add the noodles, turn off the heat and stir until the noodles are fully submerged. Let sit until tender, about 15 minutes (or follow package instructions), stirring occasionally to prevent them from sticking together. Transfer noodles to a colander, rinse with cold water and drain well.

  2. Step 2

    In a small bowl, season steak with 1 tablespoon fish sauce, the sesame oil, garlic and a generous amount of freshly ground black pepper. Set aside for a few minutes (or up to 1 hour).

  3. Step 3

    Stir lime juice, remaining ¼ cup fish sauce and honey together in a large bowl until dissolved. Add the tomatoes and toss to coat. Add drained noodles to the bowl and toss gently to combine.

  4. Step 4

    Heat a medium skillet over high heat, then add the steak and cook, stirring frequently, until browned and just cooked through, about 3 minutes.

  5. Step 5

    To serve, transfer the noodles and tomatoes to a serving platter, top with steak and scatter with onion and cilantro.

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Ratings

5 out of 5
103 user ratings
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Comments

Alexandra Jones

I made this tonight and it was delicious! The flavors blended well and were complex. The preparation was simple and everything came together easily. I can imagine serving this for guests at a summer party.

katymoo

Can half a pound of noodles plus half a pound of steak REALLY feed four people??

Leah

I haven’t made this yet, though I intend to soon. But I have to say, it looks like a great recipe for using leftover steak!

Reb

We put this on top of a big green salad with cabbage and snow peas and it was great.

Beth S

Delicious and perfect on a hot day. The marinade was fabulous.

Joanna

1. The servings were completely filling and worked out to about 430 calories apiece. 2. I substituted Beyond Steak Tips. 5 stars. 3. the fish sauce...and I say this as a person who enjoys Thai cooking generally, and fish sauce specifically, was NOT ON. Nope. Not it. It's not that it was 'bad'. It just....didn't work. Like adding frisbees to your knitting. That's a lovely frisbee, but no thank you. Your frisbee didn't ruin the knitting, but it certainly didn't improve it.

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